Catalonia

Catalonia (or Cataluña/Catalunya as it can also be spelt) encompasses a varied range of DO appellations: Catalunya, Costers del Segre, Tarragona, Pla de Bages, Empordà-Costa Brava, Allella, Conca de Barberà, Montsant, Terra Alta, Penedès and Priorat.

Catalonia is the heartland of Cava, Spain's answer to Champagne, but in recent decades the region has earned a reputation for producing a diverse and exciting range of still red and white wines of impeccable quality – at their best – from an astonishing array of local and international grape varieties.

The principal white varieties used are Chardonnay, Sauvignon Blanc, Gewürztraminer, Riesling, Garnacha Blanca, Xarel-lo, Moscatel, Parellada and Macabeo. 

The red grapes are Ull de Llebre (Tempranillo), Garnacha Tinta, Trepat, Cabernet Sauvignon, Merlot, Syrah, Monastrell, Carinena (Mazuelo), and the ancient (revived) grapes of Garró and Samsó.

Xarel·lo

Xarel·lo is one of the three traditional grape varieties used in Cava, Spain’s renowned sparkling wine, alongside Macabeo and Parellada. Originating from the Penedès region in Catalonia, Xarel·lo has a long history dating back to medieval times. The grape is particularly valued for its high acidity and robust structure, contributing to its wines' ageing potential and complexity. In recent years, Xarel·lo has also gained prominence in still white wines, where winemakers explore its versatility beyond sparkling wine production.

The Xarel·lo grape typically exhibits green apple, pear, and citrus flavours, complemented by floral and herbal notes. Its thick skin provides resistance to pests and diseases, making it well-suited to the Mediterranean climate of its native region. When used in Cava, Xarel·lo imparts a distinctive minerality and depth, enhancing the wine’s overall balance and persistence on the palate. Still wines can offer a fuller body and richer texture than white varieties, often displaying a subtle nuttiness and refreshing acidity.

Winemakers are increasingly experimenting with Xarel·lo to showcase its potential beyond traditional methods. Techniques such as extended lees ageing and blending with other grape varieties are being employed to highlight its complexity and adaptability. Additionally, sustainable and organic viticulture practices are being adopted in Xarel·lo vineyards, reflecting a growing emphasis on environmental stewardship within the industry.